A bright, sparky nose with nuances of freshly baked shortbread, citrus
peel, lemon biscuit, toasted almonds, brioche and clementine.
Extended lees contact adds a creaminess and complexity, presenting
an appealing length of palette. Elegant flavours of winter melon, dried
apricot, ginger and hazelnut interwoven with complex acidity to
provide a long, smooth finish.
Following harvesting the berries are cooled to 5oC prior to a whole
bunch press using the “Champagne” press cycle. After clarifying
over-night pressed juice was transferred to 225 litre French oak
barrels (90% new barrels, 10% 2nd fill) for fermentation. Our Reserve
Chardonnay was 100% barrel fermented, using natural yeast with
extended lees contact and daily batonnage.
We undertook a barrel selection of our 2017 Chardonnay production
to create this exceptional wine. Less than 14% of this wine underwent
malolactic fermentation. Limited production of 6 barrels only.